Tomato and Halloumi Toast
Try chargrilled sourdough topped with grilled halloumi and sliced British tomatoes drizzled with mint pesto. It’s the ideal recipe for an alfresco lunch enjoyed in the garden.
4 slices sourdough bread
2tbsp olive oil
150g Halloumi cheese
4 large British vine tomatoes sliced
Small bunch of mint
5tbsp olive oil
1tsp white wine vinegar
50g ground almonds
Salt and freshly ground pepper
Firstly make the mint pesto. Pick the mint leaves from the stalks and put them in a small blender with the olive oil, vinegar and a splash of water. Blitz for a few moments. Add the ground almonds and blend for a few more seconds. Season with a little salt and pepper.
Brush the slices of sourdough with olive oil then chargrill until lightly browned.
At the same time dry fry the slices of halloumi in a frying pan, turning over once until golden brown.
Arrange the slices of sourdough on two serving plates. Spread with mint pesto then add the sliced tomatoes and halloumi cheese. Serve drizzled with a little more pesto.
Recipe courtesy of British Tomatoes